Sensory Evaluation of Fermented Food and Beverages of the World

Sensory Evaluation of Fermented Food and Beverages of the World

Learn the skills to become a taste tester and enjoy exotic fermented food and beverages from around the world. We will take a tour of the globe by tasting indigenous fermented food and drinks like wine, sake, kvass, tepache, miso, kimchi, sausage and crème fraiche. While learning about their origins and going on a palatial journey, discover the science behind sensory analysis. Using the tools of industry, students will increase their sensory vocabulary; rediscover smell, sight, taste, and mouthfeel, and learn about preference testing, time intensity tests and more.

Audience

  • Food and Beverage Industry
  • Those interested in other cultures, foods, beverages, probiotics, and sensory analysis.

Topics Include

Learn how to evaluate smell, sight, mouthfeel, and taste of a product.
Students will receive a tasting wheel and be asked to use it to describe wine and sake.

Time intensity test with crème fraiche.
Students will draw a curve of how the intensity of flavor changes as they consume crème fraiche and tepache.

Preference testing
Students will do preference testing with sausages and kimchi.

Learning Objectives

  • Introduce participants to fermented beverages and foods from around the world via taste and a short history lesson.
  • Teach students methods behind taste testing.
  • Discuss the science of sensory analysis, the information gleaned about quality and preference, and how it applies to industry.
  • Briefly discuss how the results can be used in statistical analysis for marketing and product development.

Outcomes

  • Students will be given a tasting wheel so that they can begin to build a vocabulary around sensory analysis.
  • They will be participating in standard sensory analysis tests and analyze how they might be useful to industry and at home.
  • By engaging in this taste testing, participants will learn to embrace new fermented foods and appreciate the nuances of different global and microbiological cultures.

Portability

This course must be taught at a BioNetwork location.

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Sensory Evaluation of Fermented Food and Beverages of the World

Level: Beginner

Lecture HoursLab HoursTotal

Instructor Pool

Michelle Acheson-MacLeod